This dish has no name other than cucumbers and onions. Though it is a great summer favorite throughout the South, and one of the region’s true native salads, by its nature it is most likely a stand-in for the pickles put up the previous summer and consumed during the winter. Come July, last year’s crop is gone and this year’s crop has some time to go on the shelf before maturity. There is more than a little charm in this refreshing combination, and, with its lower salt content, can be consumed much more heartily than its vintage cousin, the bread-and-butter pickle. Often, it is prepared without sugar, salt, or many of the flavorings below.